Marino

It's one of my greatest pleasures to introduce people who love to eat great food to restaurants who know how to consistently use quality ingredients with great skill to provide delicious meals. Marino has been in Hollywood since the late 1950's and I had the pleasure of eating at chef Sal Marino's Il Grano many times before he came back to his family restaurant.

I chose this restaurant for people in the restaurant business who came out from NYC because the cuisine was rooted in classic old school techniques, using the freshest Californian ingredients. 

We started with a bottle of Barolo (#4505) and the large Marino salad, with chopped mixed greens, eggplant caponata, salame, cheese, and legumes for $19 to share.

The night we went, there was a special halibut crudo with beautiful radishes.

Zucchini blossoms filled with ricotta and marjoram for $17 was devoured as soon as it got to the table.

Classic linguini vongole with manila clams for $21 was wonderfully aromatic with sliced garlic.

It's been too many years since I've eaten my favorite lasagna. It was like meeting an old friend with a comforting long heartfelt hug.

It's hard to pick my favorite dish, but branzino, Mediterranean striped bass,  for $38 is definitely in the top 3, delicately and exquisitely baked, served with vegetables that are equally simply and expertly cooked. 

It's good to be in sunny warm Southern California in November, especially when feasting on the skills of a master chef.